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| Title: | PICKLED PIKE by petrgill |
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| Type: | Appetizer | |
| Servings: | ||
| Difficulty: | Intermediate | |
| Prep Time: | ||
| Cook Time: | ||
| Ingredients: | 6 cups distilled water (very important to avoid a mineral taste) 2 cups pickling salt 4 cups white vinegar ( at least 5% acid) 1 cup cider vinegar ( at least 5% acid) 2 cups sugar 4 tsp pickling spice |
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| Directions: | Wash fillets in cold water Brine; 6 cups distilled water (very important to avoid a mineral taste) 2 cups pickling salt Soak fish in brine 24 hours or so Remove fish and rinse thoroughly in cold water...discard brine Layer fish / Vidalia onion, sliced about 1/8" in a clean glass jar. (I save my pickle jars) Pack fairly well. Heat; 4 cups white vinegar ( at least 5% acid) 1 cup cider vinegar ( at least 5% acid) 2 cups sugar 4 tsp pickling spice Bring to a slow boil then cool to room temp. Pour over fish/onions to completely cover contents. With a long utensil (I use a chopstick) poke down into the packed jar to remove any air bubbles and refill with remaining pickling solution. Cover tightly and refrigerate for a good week before eating. Keep refrigerated! |
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| Other Notes: | pickle thoroughly frozen / thawed fish. Parasitic worms are a real possibility. |
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| Date Added: | 07/20/11 04:26 PM | |
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